A couple of days ago, I roasted a whole chicken. Yesterday I decided to make Chicken Zoodle Soup. I took the chicken carcass, meat & bones, placed them in a pot with water and chicken bouillon. I let this cook for a couple of hours then took the meat off of the bones. To complete the soup, I chopped a red onion, & thinly sliced 2 carrots & 2 stalks of celery. I placed the veggies in the pot with the chicken, added salt and pepper and let the soup cook until the carrots were fork tender. With my spiralizer, I took 2 zucchini and made them into zoodles. Added the zoodles to my soup and let cook about 15 minutes so the zucchini was tender. This was very delicious and great for a cool fall day.
We have a lot of Swiss chard in our garden. When I saw this recipe in Shape magazine, I cooked it up. The heat from the jalapeno was just enough to give the chicken a little kick. Very tasty.
2 ½ lbs. Bone-in chicken pieces
Freshly ground black pepper
3 scallions, roughly chopped
½ jalapeno, seeded
2 tsp. Ground allspice
3 garlic cloves, peeled
6 Tbsp. Water
1 Tbsp. + 2 tsp. Fresh thyme
2 Tbsp. Olive oil
2 red potatoes
2 large carrots
1 bunch Swiss chard, cut into 1” strips
Preheat oven to 425 degrees F. Prep a cookie sheet with foil or parchment and place chicken in the center of the pan. Season with salt & pepper.
In a blender, process the scallions, jalapeno, pepper, allspice, garlic, water, 1 tablespoon thyme, and ¼ teaspoon salt into a smooth paste, adding some olive oil or additional water if needed.
Coat chicken with the marinade, placing some between the meat and skin if possible, and set pan aside. Cut potatoes into 1 1/2” cubes and carrots into 1 1/2” pieces and place around the chicken. Drizzle vegetables with 1 tablespoon olive oil, sprinkle with remaining 2 teaspoons thyme and season with salt and pepper; toss to coat. Top pan with thyme sprigs.
Transfer pan to the oven. Toss chard with remaining 1 tablespoon olive oil. After 35 minutes, add chard to the baking sheet on top of the carrots and potatoes. Continue cooking until chicken skin and chard are crisp and the other vegetables are softened, about 10 minutes more.
I know that some folks choose to have a day of fasting on Good Friday. I am not one of those people. So we decided to have a special meal with foods that have a fresh spring flavor.
We’ll start off with salmon fillets which are panned fried with a sprinkle of salt and pepper. The salmon will be complimented with Mango Chutney (see recipe below). If you do not have the time (or choose not to make your own chutney), you can purchase a chutney or salsa of your choice at the grocery store. Because the chutney had ginger in it, I thought of this tasty Ginger Pineapple Fried Rice (see recipe below) that we really liked. We will also be having a fruit salad which will include pineapple and mango to tie all the flavors of the meal together.
Have a great Good Friday! Come back to see what we are doing for Easter.
1 lb. ripe mangoes (2 or 3 medium)
10 whole cloves
½ tsp. hot pepper flakes
1 tsp. ground coriander
½ tsp. cinnamon
1 tsp. grated fresh ginger
½ tsp. salt
¾ c. sugar
½ c. plus 2 Tbsp. white vinegar
Using a sharp knife, slice each mango lengthwise one either side of the pit/seed to make 2 pieces about ½” thick. Scare the flesh on each piece, making a fine crisscross pattern without cutting through the skin. Pull the ends toward you, forcing the center out to reveal little cubes of mango. Separate the fruit from the skin by scooping with a spoon or cutting with a knife. Pell the remaining skin from the pit and cut the fruit in chunks.
Combine the mango chunks with the remaining ingredients in a heavy non-aluminum saucepan. Bring to a boil, reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy about 20 to 25 minutes.
Remove from the heat. Spoon the chutney into jars. Let the chutney ripen for a day before serving. Refrigerate. Makes 1 ½ cups.
Ginger Pineapple Fried Rice
2 c. cooked Basmati rice, chilled
3 Tbsp. canola or peanut oil
3 Tbsp. fresh ginger, peeled & minced
5 scallions (white & green parts separated), finely chopped
½ tsp. salt
¾ c. pineapple, diced to 1/4” pieces
1 tsp. sesame oil
Heat large heavy skillet over medium-high heat. Add 1 tablespoon oil to coat the bottom of pan. When oil begins to smoke, stir-fry ginger, white/pale parts of scallions and salt until fragrant, about 1 minute. Add remaining 2 tablespoons of oil to pan. Crumble rice into the pan and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple and sesame oil, tossing to combine. Season with salt.
Today is St. Patrick’s Day and we are having Corned Beef & Carrots. Why do we only think of eating corned beef on St. Patrick’s Day?. Maybe we should have it more often since I really like the flavor. So look forward to some recipes using corned beef – maybe a version of the rueben or a casserole of some kind.
Of course everything has to be green, so why not add a few drops of green food coloring to your beer – Viola! Green Beer.
* St. Patrick’s Day is celebrated on March 17, the saint’s religious feast day and the anniversary of his death in the fifth century. The Irish have observed this day as a religious holiday for over 1,000 years. On St. Patrick’s Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the consumption of meat were waived and people would dance, drink and feast–on the traditional meal of Irish bacon and cabbage.
Today why not try these two recipes as an eerie meal for Halloween.
2 Tbsp. Vegetable oil
¼ c. flour
½ tsp. each of Salt & pepper
¼ tsp. Garlic powder
1 lb. Stew beef, cut in 1” chunks
2 cans (14.5 oz) plain stewed tomatoes
1 ¼ c. beef broth
1 tsp. Thyme
1 Bay leaf
1 ½ c. frozen carrots
1 c. frozen green beans
¾ c. dry orzo pasta
Place oil in stew pot and turn heat to medium-low. Combine flour, salt, pepper and garlic powder in a ziploc bag. Drop in stew beef, seal bag and shake until well coated. Pour contents of bag into the stew pot. Turn the heat up to medium. Turn meat every 3-4 minutes, letting the meat brown well on all sides. Cook until the meat begins to look crusty. Add the tomatoes, broth, thyme and bay leaf. Bring to a boil, then lower heat to low and let simmer for at least 1 hour. After 1 hour add the carrots and green beans. Cover and simmer an additional 45 minutes.
Cook the orzo in a saucepan according to package directions. When just tender, drain it through a colander, shaking out any excess water. Since these are your maggots, add them to the stew pot and turn off heat.
To serve, ladle stew into bowls and spread a layer of orzo maggots on top.
1 c. mayonnaise + 1 Tbsp.
1 can (1 oz) cream of mushroom soup
8 oz. Cream cheese, softened
1 envelope Knox unflavored gelatin, dissolved in ¼ c. hot water
½ c. minced scallions
1 ½ lb. Cooked bay shrimp
1 Tbsp. Lemon juice
1 tsp. Worcestershire sauce
Use 1 tablespoon of mayonnaise to grease a 6-cup brain mold or a
bunch of mini brain molds; set aside.
Pour can of soup into a medium saucepan and heat over medium until warm. Stir in cream cheese until melted. Stir in dissolved gelatin with water until blended. Add remaining ingredients and mix well.
Remove from heat and pour into brain mold. Chill until firm. Unmold onto a platter and serve with crackers.
NOTE: If you don’t have brain molds, you can use regular cupcake tins. I halved this recipe to make 6 cupcake tins of dip.
Brain Dip from Celebrations.com
Well it has been a crazy Easter weekend but I rolled the punches and had to make a few changes to my dinner plans. I didn’t do any decorating this year for Easter but did do a simple center piece to give it a sense of being a special meal.
We had Easter dinner on Saturday because my son had to work on Sunday and we had to have Mac’s motorcycle fixed I did not have time to make the Sweet Potato Gnocchi’s or the Bunny Cake or the Bunny Pops. However, we had a great time and everything was delicious. We had ham, the Summer Salad and a Vegetable Casserole with Easy Cheesecake. Below you will find the recipes for the Vegetable Casserole and Easy Cheesecake.
1 frozen bag of each: Broccoli florets
1 can cream of mushroom soup
1 can cream of celery soup
1 c. cheddar or pepper jack cheese, grated
Thaw vegetables. Drain well and place in a well greased casserole dish. Season with salt & pepper to taste. Heat & stir in the 2 cans of soup together. Pour over vegetables. Spring cheese on top. Bake at 325 degrees F for about 45 minutes.
Beat cream cheese and sugar in a large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until set. Spread pie filling evenly over top of pie before serving. Store leftover cheesecake in refrigerator.
Easter will be here on Sunday, April 8th. I don’t have any small children around so I won’t be making Easter baskets. I may still make some Bunny Cookie Pops just for the kid in all of us. This year we will be having a baked ham, Sweet Potato Gnocchi, Vegetable Casserole and a Summer Salad. For dessert I’m thinking maybe a Bunny Cake and/or Cheesecake depending who is coming over for dinner
I am buying a ham at the grocery store but will not be getting the spiral cut ham as it is almost twice as much per pound. In the next couple of days I will be posting recipes for the other menu items so you can give them a try. Today we’ll start with the Summer Salad recipe.
4 c. torn mixed greens
15 oz. Can dark red kidney beans, drained
11 oz can mandarin oranges, drained OR 1 med. Orange sectioned
1 c. chopped celery
1 c. shredded carrots
¼ c. sliced green onion
¼ c. vegetable oil
2 tbsp. Vinegar
2 tbsp. Sugar
1 tbsp. Chopped fresh parsley or 1 tsp dried parsley
¼ tsp. Salt
Dash liquid red pepper sauce
In salad bowl, combine greens, beans, oranges, celery, carrot & onions. In small jar, combine remaining ingredients; shake well. Pour over salad; toss lightly.